Caramelised Leek and Pancetta (Bacon) Linguine

Sweet and buttery leeks ribbon through a smoky, pancetta-studded pasta for a satisfying and balanced plate of… nostalgia, apparently!

Prep Time10

Cook Time50

Total Time1

Course: Dinner

Cuisine: Italian

Keyword: creamy leeks

Servings:

In a large pan fry the pancetta cubes over medium low heat until fat renders for about 10-15 minutes. (It will be quicker if using bacon.)
Meanwhile sliced the white parts of the leeks, put them in a colander and run them through cold water to get rid of the trapped grit. Dry as much as possible.
Set a pot of water on the stove to boil and add the pasta once boiling, cook according to package instructions.
Remove the pancetta from the pan and keep the fat in, add the leeks and begin caramelising over very low heat. Caramelisation is a slow process but well worth it, expect to be at it for 30 minutes! At the end stir in the butter.
Drain the pasta and save 1/2 cup of the starchy water. Add the pasta directly to the leeks with 1/2 cup of the past water and toss to combine, then add the Parmesan and pancetta and give it another stir until the cheese is incorporated into the pasta, season with salt and pepper to taste.